Couscous Salad with Peas and Walnuts
This salad shines with tender peas, crunchy walnuts, and a fresh homemade basil vinaigrette. The dressing soaks right into the couscous for maximum flavor in every bite.
Ingredients
For the Salad
- 1 box Near East Roasted Garlic & Olive Oil couscous see note
- 1 and 1/2 cups frozen peas
- 1/3 cup chopped walnuts
- 1/4 cup chopped fresh parsley
For the Dressing
- 3/4 cup packed fresh basil leaves
- 2 cloves garlic
- 2 Tablespoons olive oil
- 1 Tablespoon red wine vinegar
- 1/4 teaspoon kosher or flaked sea salt
- 1/8-1/4 teaspoon red pepper flakes
- 1-2 Tablespoons water
Instructions
- Prepare couscous according to package directions. Fluff with a fork, transfer to a large bowl, and set aside.1 box Near East Roasted Garlic & Olive Oil couscous
- Steam the peas, either on the stovetop or in the microwave, as desired. Drain off any excess water, then transfer to the bowl with the couscous and stir.1 and 1/2 cups frozen peas
- To make the vinaigrette, combine basil, garlic, olive oil, red wine vinegar, salt, and red pepper in a small food processor or blender. Blend until smooth. Add one or two Tablespoons of water until the dressing is thin enough to easily pour and coat the couscous and veggies.3/4 cup packed fresh basil leaves, 2 cloves garlic, 2 Tablespoons olive oil, 1 Tablespoon red wine vinegar, 1/4 teaspoon kosher or flaked sea salt, 1/8-1/4 teaspoon red pepper flakes, 1-2 Tablespoons water
- Pour dressing over the couscous and peas. Stir well.
- At this point you can proceed to serve the salad warm, or transfer it to the fridge, cover, and chill for up to 12 hours.
- When ready to serve, stir in the walnuts and fresh parsley.1/3 cup chopped walnuts, 1/4 cup chopped fresh parsley
- Season with salt and black pepper, or red pepper for heat, until it tastes good and flavorful to you, then serve.
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Notes
- Couscous: I use the packaged, seasoned boxes of couscous for this because they’re simple and easy, but you can also use 1 cup of plain couscous, cooked according to package directions. To mimic the added flavor in this recipe, add an extra 3/4 teaspoon kosher or sea salt to the couscous and water as it cooks, then toss in a pinch of garlic powder or 1 minced clove, a sprinkle of fresh parsley, and 1/8 teaspoon Italian seasoning to the cooked, cooling couscous as you fluff with a fork.
- Leftovers: Extra couscous salad keeps well in the fridge for 3-4 days, tightly covered, and can be eaten cold or at room temperature.
- Recipe: Inspired by Little Spice Jar.